CD Skripsi

Karakteristik Fisiko-Kimia Dan Sensori Mi Kering Dengan Penambahan Pati Sagu Modifikasi Autoclaving-Cooling

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ABSTRACT
Dry noodles were widely consumed food products in Indonesia and were
generally made from wheat flour, most of which was imported. To reduce reliance
on imports and support local food diversification, part of the wheat flour was
substituted with modified sago starch. Sago starch, as a potential local carbohydrate
source to support food security, was physically modified using the autoclavingcooling
method to improve its limitations. This study aimed to determine the
physicochemical and sensory characteristics of dry noodles formulated with various
ratios of wheat flour and modified sago starch. The research was conducted using
a Completely Randomized Design (CRD) with four treatments: TS1 (90:10), TS2
(80:20), TS3 (70:30), and TS4 (60:40), each with four replications. The observed
parameters included moisture content, ash content, protein content, elongation,
water absorption, and sensory evaluation (color, aroma, texture, and overall
preference). The results showed that increasing the proportion of modified sago
starch significantly affected all physicochemical parameters and most sensory
attributes, except aroma. The best treatment was TS1 (90:10), with a moisture
content of 5.90%, ash content of 2.75%, protein content of 29.59%, elongation of
94%, water absorption of 202.85%, and favorable descriptive sensory
characteristics, light yellow color (3.27), slightly eggy aroma (2.47), and somewhat
chewy texture (3.13). Hedonic sensory assessment of colour liked (3.71), aroma
score liked (3.55), hardness liked (3.70), and overall score liked (3.73). TS1 dry
noodles met the quality standards based on SNI 8217:2015.
Keywords: Characteristics, dry noodles, modified autoclaving-cooling,
physicochemical properties, sago starch

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

2106110598

Penerbit

Pekanbaru : Universitas Riau – F.PERTANIAN – TEKNOLOGI PERTANIAN., 2025

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

2106110598

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

TEKNOLOGI HASIL PERTANIAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

daus

Versi lain/terkait

Lampiran Berkas

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